Effects of pre-slaughter stress, sex and breed on blood stress indicators, heat shock proteins, glycolytic potential and lamb quality
- Authors: Stempa, Thuthuzelwa
- Date: 2019
- Subjects: Animal welfare , Meat--Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/15376 , vital:40402
- Description: The main objective of this study was to determine the effects of pre-slaughter stress (transportation distance and lairage duration), sex and breed on blood stress indicators, heat shock proteins, post-mortem muscle metabolites (glycogen, glucose, glucose-6-phosphate and lactate), glycolytic potential and meat quality attributes from lambs slaughtered at a commercial abattoir. The study was conducted in a high-throughput commercial abattoir in the Buffalo City local municipality of the Eastern Cape Province, South Africa. A total of a hundred eight-month old Dorper and Merino lambs, both male and female, were used in the study. Blood samples for the analysis of glucose and lactate levels were collected using 10.0 mL disposable Becton Dickinson vacutainer tubes treated with fluoride oxalate (grey top) whereas those for determination of cortisol and heat shock protein 70 (HSPA1A) levels were collected using plasma separating vacutainer tubes (SSTTMII, gold top), and those for analysis of creatine kinase and lactate dehydrogenase were collected using 10.0 ml vacutainer tubes treated with Ethylenediaminetetraacetic acid (EDTA). Meat samples (~50 g) for the measurement of post-mortem energy metabolites (glycogen, lactate glucose-6-phosphate and glucose content) were collected from the Muscularis longimissius thoracis et lumborum (LTL) of each carcass ~30 minutes after slaughter and immediately frozen in liquid nitrogen (-196 oC) to prevent further glycolysis. Cold carcass weight (CCW), warm carcass weight (WCW) and carcass fatness (CF) was measured. Meat pH and temperature were measured at iii 45 minutes (initial pH), 6 hours and 24 hours ultimate pH (pHu) post-mortem. Meat colour coordinates [lightness (L*), redness (a*), yellowness (b*), hue angle (H*), chroma (C*)] were also measured 24 hours after slaughter. Furthermore, thawing loss (TL%), cooking loss (CL%) and warner braztler shear force (WBSF) was measured in the LTL 7 days post slaughter. Breed had a significant effect on plasma HSPA1A, plasma lactate, WCW, CCW, L*, muscle glycogen and WBSF. Sex had a significant effect on plasma HSPA1A and pHu. Pearson‘s correlations showed that meat muscle glycogen was positively correlated to glycolytic potential (P<0.001; r=0.63) and initial pH (P<0.05, r=0.20). Muscle lactate was positively correlated to muscle glucose (P<0.01, r=0.30) and glycolytic potential (P<0.001, r=0.79). A positive correlation was shown between muscle glucose and glycolytic potential (P<0.05, r=0.23). The level of LDH was affected by the distance travelled by lambs prior to slaughter. Lairage duration did not affect the levels of CK and LDH. Principal Component Analysis showed a relationship between distance travelled and CK and LDH; and that CK and LDH also influenced the quality of meat from lambs. With respect to sex and breed, the results indicate that female and Dorper were more stressed than male and Merino respectively. Muscle glycolytic potential and post-mortem metabolites have an impact on the quality of meat produced and the Merino had higher muscle glycogen levels at slaughter; hence they produced better meat quality compared to the Dorper. Moreover, no associations were seen between pHu and blood stress indicators. These results indicate that blood stress indicators at exsanguination cannot be used as useful indicators of dark cutting condition in lamb. A relationship between pHu, muscle glycogen and glycolytic potential was established and thus meat pHu can be used as a reliable indicator of tenderness in lamb.
- Full Text:
- Authors: Stempa, Thuthuzelwa
- Date: 2019
- Subjects: Animal welfare , Meat--Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/15376 , vital:40402
- Description: The main objective of this study was to determine the effects of pre-slaughter stress (transportation distance and lairage duration), sex and breed on blood stress indicators, heat shock proteins, post-mortem muscle metabolites (glycogen, glucose, glucose-6-phosphate and lactate), glycolytic potential and meat quality attributes from lambs slaughtered at a commercial abattoir. The study was conducted in a high-throughput commercial abattoir in the Buffalo City local municipality of the Eastern Cape Province, South Africa. A total of a hundred eight-month old Dorper and Merino lambs, both male and female, were used in the study. Blood samples for the analysis of glucose and lactate levels were collected using 10.0 mL disposable Becton Dickinson vacutainer tubes treated with fluoride oxalate (grey top) whereas those for determination of cortisol and heat shock protein 70 (HSPA1A) levels were collected using plasma separating vacutainer tubes (SSTTMII, gold top), and those for analysis of creatine kinase and lactate dehydrogenase were collected using 10.0 ml vacutainer tubes treated with Ethylenediaminetetraacetic acid (EDTA). Meat samples (~50 g) for the measurement of post-mortem energy metabolites (glycogen, lactate glucose-6-phosphate and glucose content) were collected from the Muscularis longimissius thoracis et lumborum (LTL) of each carcass ~30 minutes after slaughter and immediately frozen in liquid nitrogen (-196 oC) to prevent further glycolysis. Cold carcass weight (CCW), warm carcass weight (WCW) and carcass fatness (CF) was measured. Meat pH and temperature were measured at iii 45 minutes (initial pH), 6 hours and 24 hours ultimate pH (pHu) post-mortem. Meat colour coordinates [lightness (L*), redness (a*), yellowness (b*), hue angle (H*), chroma (C*)] were also measured 24 hours after slaughter. Furthermore, thawing loss (TL%), cooking loss (CL%) and warner braztler shear force (WBSF) was measured in the LTL 7 days post slaughter. Breed had a significant effect on plasma HSPA1A, plasma lactate, WCW, CCW, L*, muscle glycogen and WBSF. Sex had a significant effect on plasma HSPA1A and pHu. Pearson‘s correlations showed that meat muscle glycogen was positively correlated to glycolytic potential (P<0.001; r=0.63) and initial pH (P<0.05, r=0.20). Muscle lactate was positively correlated to muscle glucose (P<0.01, r=0.30) and glycolytic potential (P<0.001, r=0.79). A positive correlation was shown between muscle glucose and glycolytic potential (P<0.05, r=0.23). The level of LDH was affected by the distance travelled by lambs prior to slaughter. Lairage duration did not affect the levels of CK and LDH. Principal Component Analysis showed a relationship between distance travelled and CK and LDH; and that CK and LDH also influenced the quality of meat from lambs. With respect to sex and breed, the results indicate that female and Dorper were more stressed than male and Merino respectively. Muscle glycolytic potential and post-mortem metabolites have an impact on the quality of meat produced and the Merino had higher muscle glycogen levels at slaughter; hence they produced better meat quality compared to the Dorper. Moreover, no associations were seen between pHu and blood stress indicators. These results indicate that blood stress indicators at exsanguination cannot be used as useful indicators of dark cutting condition in lamb. A relationship between pHu, muscle glycogen and glycolytic potential was established and thus meat pHu can be used as a reliable indicator of tenderness in lamb.
- Full Text:
Muscle nanostructure, fat colour related fatty acids and Check-All-That-Apply visual profiling of South African A2 beef longissimus
- Authors: Soji, Zimkhitha
- Date: 2019
- Subjects: Meat -- Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/15264 , vital:40332
- Description: The main objective of this study was to determine the effect of muscle nanostructure on tenderness, fat colour related fatty acids and Check-All-That-Apply visual profiling of South African A2 beef longissimus. Fifty two A-class steers (n=52) of five breeds (Bonsmara (n=19), Beef master (n=7), Hereford (n=9) and Simbra (n=17)) typically processed in different South African feedlots were studied. The animals were humanely slaughtered at an abattoir following the commercial standard procedures. Fat colour measurements (CIE b*) were taken at the P8 site on hot carcasses at the abattoir. Carcass mass (warm and cold) was recorded at the slaughter line before chilling (warm) and after chilling (cold) while pH0 and temperature were measured at 45 minutes post-mortem on the Longissimus thoracis et lumborum (LTL) muscle. Thereafter, a 20 g subsection of the LTL muscle on the left side of each carcass was sampled for muscle nanostructure analysis. At 24 hours post-slaughter, ultimate pH (pH24) was measured, further subsections of the LTL muscle (20 g) were harvested for further muscle nanostructure analysis and 2.5 kg of the LTL muscle was also harvested for analysis of tenderness, fatty acids and sensory evaluation. The muscle nanostructure (myofibril diameter (MYD), myofibril spacing (MYS), muscle fibre diameter (MFD), muscle fibre spacing (MFS) and sarcomere length (SL)) was analysed using the scanning electron microscope (SEM) while tenderness was measured using Warner Bratzler Shear Force after 45mins, 24hrs, 3 and 7 days aging period at -20 ºC refrigerator temperature. Some proximate fractions (total extractable intramuscular fat (Fat %), Fat Free Dry matter (FFDM %) and Moisture content) and fatty acid profile were measured using extracted fat and fatty acid indices (desaturase index, atherogenicity index) were calculated. Lastly a Check-All-That-Apply visual profiling method rated by an 80-member consumer panel was done to assess consumer meat preferences and perceptions of Bonsmara, Hereford and Simbra A2 fresh steaks. At 45mins post-slaughter breed affected (P<0.05) MYD and MYS, while at 24hrs breed affected MFD and MFS only. Early post-mortem pH (pH0) had no effect on the muscle nanostructure and tenderness while ultimate pH (pH24) affected MYD and MYS only. Muscle temperature at 45mins affected (P<0.05) the MYD, MFD and MFS, while 24hrs muscle temperature affected (P<0.05) MYD only. Tenderness was not related to the muscle nanostructure early post-mortem and there was no uniformity on the changes in muscle nanostructure and tenderness from early post-mortem to 24hrs against the multifaceted carcass mass, muscle pH and temperature effects. During ageing, breed affected the MYD and MYS at 45mins, while at 24hrs in addition to the myofibril structure breed also had an effect on muscle fibre bundle characteristics (MFD and MFS). The changes in MYD, MYS and MFS became constant on day 3 while variations in the MFD still progressed. There was no uniformity on the SL pattern during ageing and a very weak linear relationship between tenderness, SL, MFD and MFS was observed. Notably there was also no uniformity on how the muscle texture features; including the surface structure, fibre separation, and the mechanism of muscle contraction and relaxation; changed throughout the ageing period across and within the breeds. Moreover, breed had a significant effect on pentadecyclic acid, total saturated fatty acids (SFA) and docosahexanoic acid. Differences (P<0.05) in SFA, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), n-6, n-3, fatty acid ratios, and desaturase index were observed among the white, creamy-white and creamy fat colour. The distribution of fatty acid classes was SFA>MUFA>PUFA in descending order of concentrations of mean values (44.19:40.06:15.75, respectively), while the n-6: n-3 ratio was 12:1. In sensory evaluation, consumers indicated how they would prefer to pay premium for meat with guaranteed muscle and fat colour, low fat content, high marbling and tenderness. Consumers observed breed differences (P<0.05) in muscle fibre separation and muscle colour. The overall liking of each attribute was more on moderate bright cherry red lean colour, moderate yellow fat, very abundant marbling and slight separation of muscle fibres. Differences on discrete liking of each attribute among consumers had an effect on the overall liking of each steak with Hereford steaks being more preferred by consumers. It was concluded that meat from beef animals within the same feeding regime has a different fatty acid composition owing to different breed synthetic pathways and feed ingredients and that meat tenderness is not affected by the muscle nanostructure early post-mortem. However, during ageing, meat tenderness is directly linked to breed related myofibril structure changes in particular the myofibril diameter, spacing between myofibrils and their interaction; while the muscle texture features, fibre diameter, spacing between muscle fibres and sarcomere length explain the non-uniformity of beef tenderness. Also the organoleptic and health related quality of meat assumed more importance among consumers in sensory evaluation. Thus meat classification systems should include more credence aspects or indicators that support credence quality of meat
- Full Text:
- Authors: Soji, Zimkhitha
- Date: 2019
- Subjects: Meat -- Quality
- Language: English
- Type: Thesis , Doctoral , PhD
- Identifier: http://hdl.handle.net/10353/15264 , vital:40332
- Description: The main objective of this study was to determine the effect of muscle nanostructure on tenderness, fat colour related fatty acids and Check-All-That-Apply visual profiling of South African A2 beef longissimus. Fifty two A-class steers (n=52) of five breeds (Bonsmara (n=19), Beef master (n=7), Hereford (n=9) and Simbra (n=17)) typically processed in different South African feedlots were studied. The animals were humanely slaughtered at an abattoir following the commercial standard procedures. Fat colour measurements (CIE b*) were taken at the P8 site on hot carcasses at the abattoir. Carcass mass (warm and cold) was recorded at the slaughter line before chilling (warm) and after chilling (cold) while pH0 and temperature were measured at 45 minutes post-mortem on the Longissimus thoracis et lumborum (LTL) muscle. Thereafter, a 20 g subsection of the LTL muscle on the left side of each carcass was sampled for muscle nanostructure analysis. At 24 hours post-slaughter, ultimate pH (pH24) was measured, further subsections of the LTL muscle (20 g) were harvested for further muscle nanostructure analysis and 2.5 kg of the LTL muscle was also harvested for analysis of tenderness, fatty acids and sensory evaluation. The muscle nanostructure (myofibril diameter (MYD), myofibril spacing (MYS), muscle fibre diameter (MFD), muscle fibre spacing (MFS) and sarcomere length (SL)) was analysed using the scanning electron microscope (SEM) while tenderness was measured using Warner Bratzler Shear Force after 45mins, 24hrs, 3 and 7 days aging period at -20 ºC refrigerator temperature. Some proximate fractions (total extractable intramuscular fat (Fat %), Fat Free Dry matter (FFDM %) and Moisture content) and fatty acid profile were measured using extracted fat and fatty acid indices (desaturase index, atherogenicity index) were calculated. Lastly a Check-All-That-Apply visual profiling method rated by an 80-member consumer panel was done to assess consumer meat preferences and perceptions of Bonsmara, Hereford and Simbra A2 fresh steaks. At 45mins post-slaughter breed affected (P<0.05) MYD and MYS, while at 24hrs breed affected MFD and MFS only. Early post-mortem pH (pH0) had no effect on the muscle nanostructure and tenderness while ultimate pH (pH24) affected MYD and MYS only. Muscle temperature at 45mins affected (P<0.05) the MYD, MFD and MFS, while 24hrs muscle temperature affected (P<0.05) MYD only. Tenderness was not related to the muscle nanostructure early post-mortem and there was no uniformity on the changes in muscle nanostructure and tenderness from early post-mortem to 24hrs against the multifaceted carcass mass, muscle pH and temperature effects. During ageing, breed affected the MYD and MYS at 45mins, while at 24hrs in addition to the myofibril structure breed also had an effect on muscle fibre bundle characteristics (MFD and MFS). The changes in MYD, MYS and MFS became constant on day 3 while variations in the MFD still progressed. There was no uniformity on the SL pattern during ageing and a very weak linear relationship between tenderness, SL, MFD and MFS was observed. Notably there was also no uniformity on how the muscle texture features; including the surface structure, fibre separation, and the mechanism of muscle contraction and relaxation; changed throughout the ageing period across and within the breeds. Moreover, breed had a significant effect on pentadecyclic acid, total saturated fatty acids (SFA) and docosahexanoic acid. Differences (P<0.05) in SFA, monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), n-6, n-3, fatty acid ratios, and desaturase index were observed among the white, creamy-white and creamy fat colour. The distribution of fatty acid classes was SFA>MUFA>PUFA in descending order of concentrations of mean values (44.19:40.06:15.75, respectively), while the n-6: n-3 ratio was 12:1. In sensory evaluation, consumers indicated how they would prefer to pay premium for meat with guaranteed muscle and fat colour, low fat content, high marbling and tenderness. Consumers observed breed differences (P<0.05) in muscle fibre separation and muscle colour. The overall liking of each attribute was more on moderate bright cherry red lean colour, moderate yellow fat, very abundant marbling and slight separation of muscle fibres. Differences on discrete liking of each attribute among consumers had an effect on the overall liking of each steak with Hereford steaks being more preferred by consumers. It was concluded that meat from beef animals within the same feeding regime has a different fatty acid composition owing to different breed synthetic pathways and feed ingredients and that meat tenderness is not affected by the muscle nanostructure early post-mortem. However, during ageing, meat tenderness is directly linked to breed related myofibril structure changes in particular the myofibril diameter, spacing between myofibrils and their interaction; while the muscle texture features, fibre diameter, spacing between muscle fibres and sarcomere length explain the non-uniformity of beef tenderness. Also the organoleptic and health related quality of meat assumed more importance among consumers in sensory evaluation. Thus meat classification systems should include more credence aspects or indicators that support credence quality of meat
- Full Text:
The effects of collective bargaining on wages at University of Fort Hare 2007-2016
- Authors: Olusola, Olasupo
- Date: 2018
- Subjects: Wages Collective bargaining -- South Africa Labor unions -- South Africa
- Language: English
- Type: Thesis , Doctoral , Public Administration
- Identifier: http://hdl.handle.net/10353/9962 , vital:35208
- Description: Collective bargaining is essential in labour relations because of its significant role on wages thereby structuring cordial labour-management relations. The essence of labour unions in South African higher education institutions such as National Education, Health and Allied Workers’ Union (NEHAWU) with specific reference to University of Fort Hare, is to ensure the good wages and conditions of service for their members through the instrumentality of collective bargaining between the Union and University management. The end result which is the bargaining agreement may improve on staff pay and encourage more cordial labour-management relations in South African higher institutions and specifically at University of Fort Hare which is the case study. This study was motivated by claims and evidences which show that University of Fort Hare’s staff is the least paid in South African higher education sector over the years due to unsustainability status of the University in the time past. Both the organized labour union and management at the University of Fort Hare entered into agreement that led to sacrificial forfeiture of salary increase by staff over the period of unsustainability of the University to avoid it from being closed down. This state has made the staff to suffer so many imbalances in their wages compared to what is obtainable in other universities in South Africa. This lingering situation has compelled NEHAWU to consistently engage the University management in bargaining in a bid to improve the wages of their members. The study made use of mixed research method which reveals that collective bargaining has effects on wages at University of Fort Hare. 307 participating staff were randomly selected from the following ÜFH Campuses; Bisho, Alice and East London.The questionnaire measured the effects of collective bargaining on wages at the University. In-depth Interviews were conducted among the staff at UFH. It involves the University management, NEHAWU officialsand top officers from the University Human Resources Department. Statistical Package for Social Science (SPSS) was utilized to analyze data collected. Descriptive and inferential statistics was used to interpret the data. Tables and graphs; confidence interval and p-value was utilized to demonstrate the characteristics of information collected from the participants. The research questions were tested by Pearson correlation and T. Test. The reliability of different instruments that were used in this study was tested by Cronbach alpha coefficients and also computed to determine the validity of question. The study concludes that there is a significant relationship between collective bargaining and wages at UFH. Recommendations were made in favour of transparency, time bound bargaining, mutual trust, proper communication and accountability among the negotiating parties at UFH for more successful bargaining that will further improve on staff pay at the University.
- Full Text:
- Authors: Olusola, Olasupo
- Date: 2018
- Subjects: Wages Collective bargaining -- South Africa Labor unions -- South Africa
- Language: English
- Type: Thesis , Doctoral , Public Administration
- Identifier: http://hdl.handle.net/10353/9962 , vital:35208
- Description: Collective bargaining is essential in labour relations because of its significant role on wages thereby structuring cordial labour-management relations. The essence of labour unions in South African higher education institutions such as National Education, Health and Allied Workers’ Union (NEHAWU) with specific reference to University of Fort Hare, is to ensure the good wages and conditions of service for their members through the instrumentality of collective bargaining between the Union and University management. The end result which is the bargaining agreement may improve on staff pay and encourage more cordial labour-management relations in South African higher institutions and specifically at University of Fort Hare which is the case study. This study was motivated by claims and evidences which show that University of Fort Hare’s staff is the least paid in South African higher education sector over the years due to unsustainability status of the University in the time past. Both the organized labour union and management at the University of Fort Hare entered into agreement that led to sacrificial forfeiture of salary increase by staff over the period of unsustainability of the University to avoid it from being closed down. This state has made the staff to suffer so many imbalances in their wages compared to what is obtainable in other universities in South Africa. This lingering situation has compelled NEHAWU to consistently engage the University management in bargaining in a bid to improve the wages of their members. The study made use of mixed research method which reveals that collective bargaining has effects on wages at University of Fort Hare. 307 participating staff were randomly selected from the following ÜFH Campuses; Bisho, Alice and East London.The questionnaire measured the effects of collective bargaining on wages at the University. In-depth Interviews were conducted among the staff at UFH. It involves the University management, NEHAWU officialsand top officers from the University Human Resources Department. Statistical Package for Social Science (SPSS) was utilized to analyze data collected. Descriptive and inferential statistics was used to interpret the data. Tables and graphs; confidence interval and p-value was utilized to demonstrate the characteristics of information collected from the participants. The research questions were tested by Pearson correlation and T. Test. The reliability of different instruments that were used in this study was tested by Cronbach alpha coefficients and also computed to determine the validity of question. The study concludes that there is a significant relationship between collective bargaining and wages at UFH. Recommendations were made in favour of transparency, time bound bargaining, mutual trust, proper communication and accountability among the negotiating parties at UFH for more successful bargaining that will further improve on staff pay at the University.
- Full Text:
The history and historiography of the Amamfengu of the Eastern Cape, 1820-1900
- Maxengana, Nomalungisa Sylvia
- Authors: Maxengana, Nomalungisa Sylvia
- Date: 2018
- Subjects: Fingo (African people) -- History Eastern Cape (South Africa) -- History
- Language: English
- Type: Thesis , Doctoral , PhD (History)
- Identifier: http://hdl.handle.net/10353/17872 , vital:41624
- Description: The name '' amaMfengu '' refers not to any specific African people, but is an umbrella term used up to the present day as a collective designation for amaHlubi, amaBhele, amaZizi and other chiefdoms and individuals who fled KwaZulu-Natal in the time of King Tshaka (1818 - 1828) and found refuge in the lands of the Xhosa King Hintsa. Despite their diverse origins, the shared historical experience of the various Mfengu groups provided them with a common identity and a common destiny. Their dire situation as refugees inclined them to mission Christianity which led, in turn, to alliance with the British Empire followed ultimately by rejection from the racist settler regime of the Cape Colony. All these traumatic events took place within a period of eighty years, and it is these eighty years which will be the focus of this dissertation
- Full Text:
- Authors: Maxengana, Nomalungisa Sylvia
- Date: 2018
- Subjects: Fingo (African people) -- History Eastern Cape (South Africa) -- History
- Language: English
- Type: Thesis , Doctoral , PhD (History)
- Identifier: http://hdl.handle.net/10353/17872 , vital:41624
- Description: The name '' amaMfengu '' refers not to any specific African people, but is an umbrella term used up to the present day as a collective designation for amaHlubi, amaBhele, amaZizi and other chiefdoms and individuals who fled KwaZulu-Natal in the time of King Tshaka (1818 - 1828) and found refuge in the lands of the Xhosa King Hintsa. Despite their diverse origins, the shared historical experience of the various Mfengu groups provided them with a common identity and a common destiny. Their dire situation as refugees inclined them to mission Christianity which led, in turn, to alliance with the British Empire followed ultimately by rejection from the racist settler regime of the Cape Colony. All these traumatic events took place within a period of eighty years, and it is these eighty years which will be the focus of this dissertation
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A comparative exploratory analysis of vigilante occurrences in two communities in Port Elizabeth (Kwazakhele and New Brighton)
- Authors: Loqani, Anelisa
- Date: 2015
- Subjects: Vigilantes Crime prevention -- Citizen participation -- Social aspects -- South Africa -- Eastern Cape Crime -- South Africa -- Eastern Cape
- Language: English
- Type: Thesis , Masters , M Soc Sci
- Identifier: http://hdl.handle.net/10353/2523 , vital:27885
- Description: The study explores and compares the incidents of vigilantism in two selected communities in Port Elizabeth. However, the word ‘vigilantism’ as utilized in the study can be explained as the group of people in a community who take the law into their own hands and punish alleged societal offenders on the spot. Vigilante activities have become a regular occurrence in many communities in Port Elizabeth and in South Africa as whole. This phenomenon as reported by several authors has destroyed many young men’s lives and ambitions. This is a paradoxical situation that violates human rights because South Africa is a country with a Constitution that prioritizes human dignity for all, and citizens that are totally free from violence of any kind. The aim of the study is to explore, analyze and compare the incidents of vigilantism in New Brighton and Kwazakhele communities in Port Elizabeth. The intention is to educate and enlighten the members of the selected communities, together with the public about vigilantism and its impact on communities.
- Full Text:
- Authors: Loqani, Anelisa
- Date: 2015
- Subjects: Vigilantes Crime prevention -- Citizen participation -- Social aspects -- South Africa -- Eastern Cape Crime -- South Africa -- Eastern Cape
- Language: English
- Type: Thesis , Masters , M Soc Sci
- Identifier: http://hdl.handle.net/10353/2523 , vital:27885
- Description: The study explores and compares the incidents of vigilantism in two selected communities in Port Elizabeth. However, the word ‘vigilantism’ as utilized in the study can be explained as the group of people in a community who take the law into their own hands and punish alleged societal offenders on the spot. Vigilante activities have become a regular occurrence in many communities in Port Elizabeth and in South Africa as whole. This phenomenon as reported by several authors has destroyed many young men’s lives and ambitions. This is a paradoxical situation that violates human rights because South Africa is a country with a Constitution that prioritizes human dignity for all, and citizens that are totally free from violence of any kind. The aim of the study is to explore, analyze and compare the incidents of vigilantism in New Brighton and Kwazakhele communities in Port Elizabeth. The intention is to educate and enlighten the members of the selected communities, together with the public about vigilantism and its impact on communities.
- Full Text:
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